November 25, 2012
My Aunt Carolyn was quite the infamous Southern lady. Like all infamous Southern ladies she had her signature recipes. If you knew my Aunt Carolyn then every Christmas you received a beautifully decorated 4 oz Ball jelly jar of her Cranberry Jezebel Sauce, but if you were family you got a really big jar at Thanksgiving too! I can see her now, in the kitchen standing over the stove, stirring that pot. I can hear her voice, deeply Southern with a particular rhythm and cadence and naturally, long winded. I can't remember the details of her stories and tales. But I was always in awe and I always left with a sense of wonder. Only a true Southern lady that dedicated her life to storytelling could cook up something interesting over a pot full of cranberries on the stove. Cranberry Jezebel Sauce 1 cup water 1/2 cup granulated sugar 1/2 firmly packed light brown sugar 1 (12 oz) pkg fresh or frozen cranberries 1/2 cup pineapple preserves 3 Tablespoons prepared horseradish 1 Tablespoon Dijon Mustard Bring first 3 ingredients to a boil, stirring often, in a saucepan over medium heat; add cranberries. Return mixture to a boil. Reduce heat and simmer, stirring often, 10 minutes or until cranberry skins begin to pop and mixture begins to thicken. Remove from heat. Stir in preserves, horseradish and mustard; remove pan from heat and let sauce cool. Cover and chill until ready to serve. Sauce may be stored in an airtight container in the refrigerator up to two weeks.
Posted by The Dixie Doll of Dice and Dominoes